Chicken tinola is just right for the rainy season. Especially for pinoys who love to pair their main course with hot soup. The chicken is cooked in water with malunggay leaves and sayote. Very subtle and a very healthy meal. And most of us pinoys prefer to use the local chicken or manok bisaya. It’s more delicious and tastier.
INGREDIENTS:
- 1 kilo chicken (different parts)
- 1 pc green papaya peeled and sliced in big squares (you can also use sayote as another alternative)
- 5 – 6 bunch of malunggay leaves, washed and remove leaves individually
- 4 cups water
- salt and pepper to taste
- chili *optional
PROCEDURE:
- Place a pot in medium heat.
- Pour in water and chicken. Season with a dash of salt and pepper. Let it simmer. (This process can also be used for chicken broth)
- Once chicken is cooked, place in green papaya or sayote and wait for 5 minutes.
- You can add salt and pepper again according to your taste.
Simmering the chicken - Once the green papaya or sayote is cooked, add the malunggay leaves and don’t overcook it. Cook the malunggay leaves for 1- 2 minutes.
- You can also add chili to add spice to your soup. *optional
- Serve it hot.
Did you know that malunggay leaves has a lot of nutrients?
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